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Disclaimer: This website is designed to provide basic nutrition inspiration only and is not meant as a substitute for personal health or nutrition advice from your registered dietitian. 

November 11, 2019

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Quick Lemony Garlic-y Kale Salad

 

 

Take a box of greens. Add a box of grape tomatoes. Drizzle dressing. Add cheese and toasted bread crumbs. What could be simpler?

 

You know eating lots of veggies every day is important for optimal health.

 

What gets in the way?

 

If you just feel like you don't have a lot of time to prep veggies, you're not alone. Some people say veggies just don't taste great. Either sound like you?

 

If so, you need this salad. It's so quick to make and a great way to get nutrient-rich veggies onto your plate. Most importantly, it is super TASTY!

 

I use a box of greens as my salad starter here -- super convenient! You can use whatever dark leafy greens you prefer, but I find the baby kale to be a nice mild-ish leaf that's just the right size to hang onto a good amount of Romano cheese and toasted bread crumbs.

 

I use canola oil in the dressing because I like it's heart healthy profile (high in monounsaturated fats) but also because of it's neutral taste that allows the lemon and garlic flavours to POP! (Personally, I love the burst of flavour you get from fresh garlic but if you don't, then you might want to use just half a small clove.)

 

You can make the dressing and the toasted panko bread crumbs the night before while you're watching Netflix or doing homework with the kids and refrigerate (the dressing, not the kids LOL!). Add dressing and crumbs to the salad just before eating so the crumbs don't go squishy.

 

This is a salad that converts non-kale lovers. Hope you love it as much as I do.

 

Vibrantly Yours,

 

Shannon

 

 

Quick Lemony Garlic-y Kale Salad

 

Ingredients

 

3 tbsp canola oil

2 tbsp fresh lemon juice

1 small clove of garlic, minced

1 container (142 g) baby kale *

1 small container grape tomatoes, halved

1/3 cup toasted panko bread crumbs

¼ cup fresh grated Romano or Parmesan cheese (plus more for serving if you like)

Coarsely ground sea salt and fresh ground pepper to taste

 

 

How to Make

 

In a small bowl, whisk together canola oil, lemon juice and garlic.

 

In a large bowl, combine baby kale and grape tomatoes. Pour on dressing and toss gently until kale is well coated. Add toasted bread crumbs and cheese and toss gently. Season with salt and pepper.

 

Enjoy immediately. Serve with additional Romano cheese if desired.

 

 

* Kale Tip: If you’ve got more time and/or enjoy a kale salad with more texture, use a small bunch of lacinato kale (also called dinosaur kale), washed and torn into bite-size pieces.

 

Tip: To make toasted panko bread crumbs, add 1 tsp canola oil to a hot cast iron skillet. Stir in 1/3 cup of panko bread crumbs, stirring until just golden brown. Remove bread crumbs to a small bowl and stir in 1 tbsp ground flax (optional).

 

Download PDF of the recipe HERE

 

 

 

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